Mix together orange juice, hoisin sauce, ginger, and crushed red pepper. Set aside. Heat vegetable oil in a wok or large skillet. (Add more oil as necessary during cooking.) Stir in carrot. Cook and stir for 2 minutes. Add pea pods and green onion. Cook and stir for 2-3 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add half of the pork to wok. Cook and stir for 2-3 minutes until no longer pink; remove from wok. Repeat with remaining pork. Return all meat and vegetables to wok. Stir sauce; add to wok. Cook and stir until heated through. Stir in cashews. Serve over rice.